Lemon Cupcakes with Fresh Blueberry Buttercream

Lemon Cupcakes with Blueberry Frosting
I wrote a Summer Baking Bucket list waaaaay back in June and I’m finally starting to check some things off! What can I say…? With distractions like beach weekends, best friend reunions, birthday parties, ice cold beers and baseball games, it’s easy for a girl to fall into the rabbit hole of procrastination.

But August? August is all about making things happen. August is all about making making magic happen. In our kitchens and on our tables!

These Lemon Cupcakes with Fresh Blueberry Buttercream have been a dream of mine for months now. They’re lucky #7 on my baking bucket list, and they’re EVERYTHING a blueberry loving gal (or guy) could ask for. The fluffy cupcakes are bright and perky thanks to fresh lemon juice, zest, and lemon extract… and the blueberry frosting?! It’s amazing AF. It’s sweet, beautiful, and colored 100% naturally with fresh blueberries. No food coloring here, thank you very much!

If you really wanna get fancy double the blueberry puree and drizzle some ON the frosting. It’s pretty, tasty, and super impressive. Top with a few fresh blueberries to make them a triple threat.

WARNING: Loads of reading below! This recipe is a little more complex than most cupcake recipes I post, so I highly suggest reading over all of the information I’ve provided, as well as the ingredient list and recipe, before getting started

Lemon Cupcakes with Fresh Blueberry Buttercream
These cupcakes look so… delicious! I can’t wait to make these.

Prep Time45 mins
Cook Time19 mins
Additional Time26 mins
Total Time1 hr 30 mins

Servings: 12 cupcakes
Calories: 697kcal

Ingredients

Lemon Cupcakes :   

• 1/2 cup unsalted butter
• 3 large egg whites
• 2 tbsp lemon zest use 1 tbsp for less strong lemon flavor
• 1 cup granulated sugar
• 3 tbsp fresh lemon juice
• 1/4 tsp salt
• 2 tsp baking powder
• 1 tsp vanilla extract
• 1 1/2 cups cake flour not self rising
• 1/2 cup plain Greek yogurt I recommend using full fat

Blueberry Frosting :

•     1 1/3 cups blueberries fresh or frozen
•     3 - 3.5 cups powdered sugar
•     3/4 cup unsalted butter soft
•     1 tablespoon whipping cream as needed

Instructions

Lemon Cupcakes

1. Preheat the oven to 350F degrees and line a muffin pan with muffin papers.
2. In a large bowl beat together the butter, sugar and lemon zest until fluffy.
3. Beat in the egg whites and vanilla extract.
4. In a medium bowl whisk together the flour, baking powder and salt.
5. Carefully beat in about 1/2 of the flour mixture into the butter mixture, followed by about 1/2 of the yogurt. Repeat with the rest of the flour mixture and yogurt.
6. Stir in the lemon juice.
7. Spoon the batter into the prepared muffin pan, filling each about 2/3 to 3/4 full.
8. Bake for 16-19 minutes or until an inserted toothpick comes out clean.

Blueberry Frosting

1. Add the blueberries to a medium saucepan over medium-low heat.
2. Gently stir as the blueberries start to soften. The mixture will start to gently boil and form a thick sauce. (About 10-15 minutes at a gentle boil).
3. Remove from the heat and push the blueberry sauce through a strainer to remove any large chunks.
4. Place in the fridge to cool fully.
5. In a a large bowl beat the butter until soft. Then beat in 2 cups of the powdered sugar.
6. Beat in 2-3 tablespoons of the reduced blueberry mixture (it needs to be fully cold first).
7. Then beat in the rest of the powdered sugar about 1/2 cup at a time, followed by 1 tablespoon of cream if needed until the desired sweetness is reached.
8. Frost the cooled cupcakes using a piping bag and tip (I used a 1M tip) or a knife.

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